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Antimicrobial Activities of Ethanol Extracts from Korean Bamboo Culms and Leaves  

Baek, Jong-Won (Department of Food and Biotechnology, Inje University)
Chung, Sook-Hyun (Department of Food and Biotechnology, Dongseo University)
Moon, Gap-Soon (School of Food Science, College of Biomedical Science and Engineering, and Biohealth Products Research Center supported by MOST & KOSEF, Inje University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1073-1078 More about this Journal
Abstract
Antimicrobial activities in 70% ethanol extracts of Korean bamboo trees were investigated. Among the antimicrobial activities against ten major strains causing food poisening, Wangdae (Phyllostachys bambusoides S. et Z.) showed the strongest activity among five major bamboo trees cultivated in Korea. Although all extracts showed relatively strong antimicrobial activities against Staphylococcus aureus and Streptoccus mutans, the extracts of bamboo culms showed stronger activities than that of bamboo leaves. MICs (minimal inhibitory concentration) of the extracts of Wangdae culm against Staphylococcus aureus and Streptococcus mutans were over $10\;and\;20\;{\mu}L/disc$, respectively. The extract of Wangdae culm inhibited the growth of Staphylococcus aureus and Streptococcus mutans at over 0.5% concentration, and almost inhibited the growth of these strains at 1% level. The inhibitory effect of the extract of Wangdae culm was not destroyed by heating at 60, 80, and $100^{\circ}C$ for 60 min and at $121^{\circ}C$ for 15 min, suggesting that the component in the bamboo tree was very heat-stable. These results indicate that 70% ethanol extract of Wangdae culm could be useful as a natural antimicrobial agent.
Keywords
antimicrobial activity; bamboo; wangdae; MIC; natural antimicrobial agent;
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